How to cook bigus at home

Braised cabbage with meat is often cooked, but few people thought that this is an old Polish recipe of the bigos. In general, it is a traditional food of the Slavic peoples: Poles, Ukrainians, Belarusians, Russians, Lithuanians.

There is a legend that the recipe of cooking from Lithuania to Poland was brought by the prince of Lithuania and the Polish king Vladislav Jagailo, who was very fond of trying bigus during halts during the hunt.

The original recipe implied in the composition of the light wolf. Cabbage was not there, it was added later. Cooked in inns in huge cauldrons of roe deer or wild duck meat. Later adapted to the products that are freely available.

Since the cabbage is well kept, prepared for the future. In Russia, they were frozen and taken on a long journey. Nowadays there are many options for cooking bigus at home. Consider the nine most popular recipes.

The main option is a mixture of sauerkraut and fresh cabbage with meat - pork or game, with the addition of smoked meats (sausage),homemade pork fat with a large layer. Mushrooms, tomatoes, prunes, wine, a lot of spices (to taste) are put in the bigus. Usually the ingredients are prepared separately: the cabbage is stewed, the meat and sausage is fried, then everything is combined and stewed together.

In finished form, bigus is thick, goes like a main course, has a sour taste, smells of smoked meat. It is customary to serve with bread, hot bread is indicated in the recipes. There is no difference, rye or from flour of the highest grade. Experts say that this is an exceptional hot snack under vodka.

Classic recipe in Polish

For the recipe you need a lot of meats (pork, beef, chicken) and sausages. This option is characterized by the complexity of preparation and abundance of ingredients. Add a duck, rabbit or goose for a treat. Smoked sausage, for example, sausage.

Ingredients:
  • 5-6 varieties of meat - 600-800 g;
  • saveloy - 200-300 g;
  • sauerkraut - 0.5 kg;
  • 2 pcs. carrots;
  • 2 pcs. onions;
  • Tomato paste 1-2 tbsp. l .;
  • vegetable oil;
  • prunes - about 200 g;
  • 0.5 glasses of dry wine;
  • salt, spices to taste.
Cooking:
  1. Meat products cut into small portions and fry in vegetable oil until crusty on high heat. Transfer to a saucepan with a thick bottom.
  2. On the remaining oil, fry the carrots, previously rubbed on a coarse grater, add 2 onions (cut into half rings or chop). When the onions are fried until golden brown, pour in the tomato paste.
  3. Prunes without pits (berries are not very large), obtained fry and sauerkraut to put in a pan with meat, pour hot water to the top. Wait until it boils, reduce the fire, simmer for half an hour, stirring occasionally.
  4. About 10 minutes before the end of the boil, pour in half a glass of wine, add fire to evaporate the alcohol, add spices to taste. Leave the plate off for 2 hours to infuse.

Bon Appetit!

Video recipe

How to cook Bigus from fresh cabbage

The recipe uses not only meat, but also smoked meats (any smoked sausage).

Ingredients:
  • beef or pork meat - 0.5 kg;
  • smoked sausage - 200-300 g;
  • vegetable oil;
  • 1 head of cabbage;
  • 2 pcs. carrots;
  • 1 onion;
  • 1-2 tbsp. l tomato paste;
  • salt, spices to taste;
  • some cranberries and lingonberries;
  • 2-3 cloves of garlic.
How to cook:
  1. Meat cut into small portions, put on a heated deep frying pan, fry in any vegetable oil, stirring occasionally, until a characteristic crust.
  2. Shred the medium tossing, add to the meat, then cover with the lid for 10 minutes, then pour two glasses of hot water into the pan, put two leaves of bay leaf and simmer for 40 minutes.
  3. While the cabbage is cooking, fry the onion, cut into half rings, sausage (cut into slices or straws, but not finely), and grated carrots in a different pan. Stew a little, then add tomato paste and spices.
  4. Send the resulting frying into the frying pan and simmer for 10 minutes, then remove from heat. Season with garlic and berries cranberries or cranberries.

Serve hot or cold.

Bigus sauerkraut

Ingredients:
  • pork (or beef) - 0.5 kg;
  • sauerkraut - 0.5 kg;
  • 2 pcs. carrots;
  • 1 large onion;
  • salt, spices - to taste.
Cooking:
  1. Put the cabbage in a saucepan, pour water to completely cover the vegetable, put the stew.
  2. Cut beef or pork in small portions, onion in half rings, and grate carrots.
  3. Onions are fried in vegetable oil until golden brown, carrots are poured. Stew a little, then put the meat to the vegetables, fry for another 10 minutes.
  4. Combine the resulting roasting with bigus, mix well, add salt, add spices and simmer for 1 hour.

Everything can be served on the table!

Delicious bigus with rice

Ingredients:
  • pork or chicken - 0.5 kg;
  • sauerkraut - one and a half cup;
  • rice is half a glass;
  • 1 carrot;
  • 1 onion;
  • vegetable oil - 60-80 ml;
  • salt, spices, garlic - to taste;
  • bay leaf - 1-2 pcs. (or at discretion).
Cooking:
  1. Pork or chicken cut into small portions, fry in vegetable oil in a deep frying pan or cauldron until characteristic crust (about 10 minutes).
  2. Separately fry the onions, carrots and send to the meat, fry together. Wash rice in several waters, fall asleep to meat and vegetables, mix, fry slightly, like a risotto.
  3. Rinse sauerkraut in cold water, squeeze, send to the bulk. Stir and simmer over medium heat. After 5 minutes, pour in water, spices, salt, garlic and keep on low heat until rice is cooked.

Invite guests to the table!

Original recipe with potatoes

Ingredients:
  • beef - 600-800 g;
  • lard - 200 g;
  • large potatoes - 6 pcs .;
  • large onions - 1 pc .;
  • average carrot - 1 pc .;
  • fresh cabbage - 0.5 kg;
  • garlic - 2-3 pcs .;
  • 2-3 bay leaves;
  • allspice - about 5 peas (for an amateur);
  • salt, sugar, spices - to taste.
Cooking:
  1. Cut beef into small pieces, stew with lard in a thick-bottomed saucepan (a deep frying pan will do).
  2. Add the onions, a little fried carrots. Leave on low heat for 40 or 50 minutes, stirring occasionally.
  3. Cover the cabbage in a saucepan, cover with a lid, simmer until it is reduced in volume (usually 2 times).
  4. Put the seasoning, salt, sugar, then throw the potatoes. Fill a glass of water, simmer until cooked potatoes.

Serve hot because the cooled potatoes lose their taste.

Homemade bigus with sausage and potatoes

Ingredients:
  • fresh cabbage - ¼ part of the head;
  • potatoes - 4 pcs. (medium size);
  • Krakow sausage - half of the ring;
  • carrots - 1 pc .;
  • onions - 1 pc .;
  • vegetable oil.
Cooking:
  1. Cabbage cut, put on a well-heated pan. One potato to grate on a coarse grater, add to the vegetable, mix. Fry, stirring so as not to burn.
  2. Peel the remaining potatoes, cut into cubes, put in a pan, simmer under a closed lid over medium heat.
  3. Cut the sausage into cubes, fall asleep to a bigus, continue to simmer.
  4. Chop onion finely, put in bulk, mix well, bring to readiness.
Video recipe

If there is no fresh cabbage, fermented, which will need a cup and a half. If there is a problem with the Krakow sausage, take any half-smoked, just not dry. Rarely take boiled.

Dietary bigus with chicken

Ingredients:
  • chicken - 1 pc. (or 2 chicken);
  • fresh cabbage - half of the head;
  • sauerkraut - 1-1.5 cups;
  • onions - 1 pc .;
  • vegetable oil - 50-80 ml;
  • 2-3 bay leaves;
  • 4-5 peppers and peas;
  • salt, pepper to taste;
  • any greens - 1 bunch;
  • chili sauce or ketchup - to taste.
Cooking:
  1. Chicken cut, cut into medium pieces, fry without oil over medium heat until half cooked. Salt and pepper. In the fat that remained from the chicken, fry sauerkraut. If it is old, squeeze out the juice, rinse in cold water.
  2. Fry for about 5-6 minutes, then shift to another bowl. In this fat, fry the onion (cut large).
  3. In another dish in vegetable oil for 10 minutes, fry finely chopped fresh cabbage. Put onions, fry for another 5 minutes.
  4. Put a pickled vegetable in the mass, pour a glass of water, simmer another 10 minutes.
  5. Add chicken, put out about half an hour. If you like spicy dishes, use chili sauce or ketchup. 5 minutes before the end of cooking put bay leaf, peppercorns, greens.
  6. Mix well, remove from heat, leave under a closed lid for a few minutes.

Bon Appetit!

Traditional Veggie Bigus

Ingredients:
  • Medium sized fresh cabbage - 1 pc .;
  • big carrot - 1 pc .;
  • large onion - 1 pc .;
  • garlic - 3 cloves;
  • potatoes - 1 pc .;
  • bouillon cube - 1 pc .;
  • a bunch of any greens;
  • onion feather - 1 bunch;
  • garlic feather - 1 bunch;
  • tomato paste - 2 tbsp. l .;
  • vegetable oil - about 1 glass.
Cooking:
  1. Heat the oil in a deep frying pan, chop the onion into cubes, carrot in small thin cubes, garlic - in half, throw in the oil.
  2. While the vegetables are fried until golden brown, we cut the head of cabbage into strips and add to the vegetables.
  3. Mix, pour 2 cups of boiled hot water, tomato paste, salt to taste.
  4. Mix and leave to simmer on low heat for 10 minutes. If you wish, cook and Brussels sprouts.
  5. Put the potatoes, cut into 4 parts and a bouillon cube. Close the lid, simmer for 40 minutes, stirring occasionally.
  6. Open the lid, throw finely chopped greens, mix.

Vegetarian bigus ready, you can try!

Fish Recipe

An unusual version of the bigus, which may seem strange, because fish is used. However, it turns out a delicious dish. This recipe is good for those who do not eat meat.

Ingredients:
  • fish (pollock, parrot or what is) - about 1 kg;
  • Fresh cabbage - 600-800 g;
  • Carrots - 1-2 pcs. (if large, one piece);
  • onion - 1 pc .;
  • tomato paste - 2 tbsp. l (can be replaced with ketchup);
  • vegetable oil - about 80 ml;
  • salt - to taste;
  • spices - at the discretion (black pepper, hops-suneli).
Cooking:
  1. You will need a thick-walled pan or a tall frying pan. Pour the butter into a saucepan and heat it, drop the finely chopped cabbage, fry a little, add the onions, cut into half rings and carrots (rub on a coarse grater). Pour about a glass of water, leave to simmer for about 30 minutes over medium heat.
  2. At this time, prepare the pollock. Wash the fish, separate the fillet from the bones, cut into portions.Put the fish, salt, stew for 20 minutes on medium heat.
  3. Add spices, tomato paste, and if you need some water. Stew on low heat for 15 minutes.

Everything, you can try what happened!

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Bigus is one of the best solutions for those who prefer light but tasty dishes. Plus it is that of the available and simple components, an unusual dish is cooked at home, reminiscent of childhood, which will not leave anyone indifferent.

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